Ingredients

1 C. vegetable shortening; Crisco
1 margarine
2 C. sugar
6 eggs
2 C. cake flour
1 tsp. vanilla extract
1 tsp. butternut flavoring
1 C. flaked coconut
1 can crushed pineapple; small

Cooking Instructions

Drain pineapple and reserve the juice. Cream shortening and sugar; add eggs (one at a time). Add cake flour, vanilla, butternut flavoring, coconut and pineapple. Bake in a 10 inch tube pan for 1 hour and 25 minutes at 325 degrees. Icing- Mix 2 C. sifted powdered sugar and juice from canned pineapple. Mix well with mixer. Pour over hot cake while still in pan.
 
 
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